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John's Journal... Entry 8 - Day 5
Fishing the Chandeleur Islands - Day Five

One of the biggest advantages of fishing the Chandeleur Islands out of the Beau Rivage is all the hassles are eliminated.
 
When you get back to the resort, the guides clean and ice or freeze you fish for you and even put them in a cooler for you to take home.
 
If you are smart however, you will take some of the fish to one of the restaurants in the resort where it will be transformed into some of the finest cuisine you have ever put in your mouth.
 
Most of us don't think of having Italian style fish, but if you think about it the country of Italy is surrounded by water.  Many of those folks fish, so they have to know how to cook fish right.
 
On this trip I met Chef Vincent Signorelli Jr., the chief chef at La Cucina Chef.  Not only is he Italian but his family owned a restaurant in New Orleans and he has been preparing fish dishes even before he learned his ABCs.
 
Chef Signorelli prepared speckled trout, flounder and cobia while I was on my trip last week.  You can get a copy of his recipes if you write -- Sandra Zanella, Public Affairs Coordinator, 875 Beach Blvd., Biloxi, MS, 39530. Ask for the three recipes that Chef Signorelli prepared for John Phillips.
 
The chef dipped the speckled trout filets in flour then sunk them in a milk and egg mixture, he then dusted them with an Italian cornmeal and spice mixture that was out of this world.  He sauteed the filets in a special brand of olive oil, and then baked them until they were done.
 
I haven't eaten cotton candy that was as light and tasty as these speckled trout filets.  I saw people that don't even like fish licking their plates when it was all gone.
 
The redfish went through the flour, milk and eggs then they were battered with crushed up pine nuts and some special spices that made you taste buds tingle when you ate the fish.
 
The cobia were put in a special marinate before grilling.  When those cobia chunks come off the grill, grown men would have gotten in fist fights to eat it.  I told Chef Signorelli that I would drive to the Beau Rivage in Biloxi just to get him to cook fish for me.
 
If you like great fishing, fine dining and want to go on a trip of a lifetime call my buddy Bo Hamilton, (228) 386-7580 and get him to send you all of the information. When you talk to him tell him that John Phillips wants to come back.